Mix the teaspoon of salt into the hot water.
In a large bowl, add the flour, olive oil, and water with salt.
Knead the dough for 10 minutes by hand until it comes together. If it is sticky add a tablespoon of flour at a time until it springs back and doesn’t stick to your hand. If you are using only white flour, it will not absorb so much liquids, start with 180 ml and add more if needed.
Pat the dough with a drop of olive oil and let it rest for 30 minutes, or up to 3 hours.
Then portion the dough, it can make 8-12 wraps depending on the size. We made about 12 here.
Flour the surface and the bottom and top of the dough and roll it out. Don’t make them too thin, the thinner they are the less soft they will be at the end, aim for a 2 mm thickness and not less.
Heat a nonstick pan and cook them one by one without adding anything to the pan. Then cover with a towel until serving. You can store any leftovers in a sealable bag, we had 3 extras that were gone by next morning. I served them with chicken, some labneh (didn’t have sour cream), a salad made of cabbage and tomatoes, and some spicy green peppers. Enjoy!
Reviews
There are no reviews yet.